PUMPKIN ROLL

This is a great addition to pumpkin pie at Thanksgiving

Blend 3 eggs,
1 cup sugar
2/3 cup pumpkin (canned)

Add 3/4 flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
Mix altogether

Grease a 10-1/ x 15-1/2 x 1 inch cookie sheet with Pam and pour the above mixture into it. Smooth the mixture evenly and bake at 350 degrees for 15 minutes.

Loosen the edges of the cake as soon as it comes out of the oven. Reverse the pan onto a clean towel. that has been dusted with confectioners sugar. Trim off any crusty edges. While the cake is still hot roll from the short end in the cloth. Place the cake still wrapped in the towel on a rack to cool. In the meantime make the filling.

Mix 4 tablespoons butter, 8 oz. cream cheese, 1 cup confectioners sugar and 1 teaspoon vanilla. Unwrap the cooled cake and spread with the filling. Re-roll the cake and wrap in tin foil. Place in refrigerator till needed.

Can be served with a dollop of whipped cream or a bam of confectioners sugar.